Tuscan Breeze Mojito

Name: Tuscan Breeze Mojito
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 50ml basilinfused white rum; 20ml tuscan citrus syrup; 15ml lime juice; 100ml sparkling water; 50ml prosecco; 10ml balsamic caviar; undefined basil leaves; undefined ice cubes; 700ml white rum; 1 cup basil leaves; 200ml water; 200g granulated sugar; undefined zest of 1 blood orange; undefined zest of 1 lemon; undefined zest of 1 lime; 1 Sprig rosemary; undefined stick of cinnamon; 100ml balsamic vinegar; 100ml water; 2g agaragar powder; undefined vegetable oil chilled

Tuscan Breeze Mojito with basil-infused rum and citrus syrup

AI Cocktail Info

Serving : 1 cocktail

ABV

15%*

Calories

200*

Net Carbs

18g*

AI Request:Twist on the mojito but inspire to the Italian flavours, home made infusion wit a bottle of 700ml, home made syrup, cordial, shrub, caviar, give me the measurements in ML not in OZ , highball glass, explain all the recipes

*Estimated by AI - may vary

Instructions

The Tuscan Breeze Mojito marries the refreshing nature of a classic mojito with the rich flavors of the Italian countryside. The drink is a symphony of basil-infused rum, homemade Tuscan citrus syrup, a splash of prosecco, and a dollop of balsamic caviar to add a gourmet twist. It's served in a highball glass and garnished with a sprig of fresh basil and a thin wheel of blood orange to pay homage to its Italian inspiration. Ingredients: - 50ml Basil-Infused White Rum - 20ml Tuscan Citrus Syrup - 15ml Fresh Lime Juice - 100ml Sparkling Water - 50ml Prosecco - 10ml Balsamic Caviar - Fresh Basil Leaves - Ice Cubes For the Basil-Infused White Rum: - 700ml bottle White Rum - 1 cup Fresh Basil Leaves For the Tuscan Citrus Syrup: - 200ml Water - 200g Granulated Sugar - Zest of 1 Blood Orange - Zest of 1 Lemon - Zest of 1 Lime - 1 Sprig of Fresh Rosemary - 1 Stick of Cinnamon For the Balsamic Caviar: - 100ml Balsamic Vinegar - 100ml Water - 2g Agar-Agar Powder - Vegetable Oil, chilled Instructions: Basil-Infused White Rum: 1. Gently bruise the basil leaves to release their oils and place in a large jar. 2. Pour the white rum over the basil leaves and seal the jar. 3. Allow the rum to infuse for 48 hours, gently shaking the jar a couple of times a day. 4. Strain the rum through a fine mesh sieve and discard the basil. Return the rum to the bottle for use. Tuscan Citrus Syrup: 1. Combine water and sugar in a saucepan over medium heat, stirring until the sugar dissolves. 2. Add the blood orange, lemon, and lime zests, rosemary, and cinnamon stick. 3. Bring to a simmer, then reduce the heat to low and cook for 10 minutes. 4. Remove from heat and let the syrup cool to room temperature. Strain and discard the solids. Balsamic Caviar: 1. Mix balsamic vinegar, water, and agar-agar in a small saucepan. Bring to a boil while stirring constantly. 2. Simmer for 2 minutes, then remove from heat and let it cool for 5 minutes. 3. Fill a large bowl with chilled vegetable oil. Using a syringe or dropper, drop small amounts of the balsamic mixture into the cold oil. The drops will form into caviar-like spheres. 4. Rinse

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